I’m always on the lookout for great new pizza close to home and while traveling.
We’re pretty lucky with the fact that Brooklyn pizza is some of the best you’ll come across just about anywhere. There’s also plenty of great shops in Manhattan and the other boroughs.
We also like going on trips to Connecticut, Philadelphia and (to a lesser extent) New Jersey in search of great pizza.
This past Monday, a new shop opened in Brooklyn called F & F Pizzeria.
The place was opened by the duo known as “The Franks”. (We love their restaurants Frankie’s 457 Spuntino and Prime Meats which closed a little less than a year back.)
I found out that F & F Pizzeria might be opening when world pizza consultant Anthony Falco tipped me off.
According to their website, The Franks, “serve pizza developed in collaboration with legendary bakers Chris Bianco and Chad Robertson,” so it was expected that the pizza would be great.
We headed over to the pizzeria, housed in what used to be a garage, happy to see that the shop was indeed open.
Here’s the oven where the magic happens.
On the counter, some Frankies Spuntino branded items were on display.
For now, the menu was pretty simple. Three different pizzas (regular slice, tomato slice and Sicilian slice) and a couple of drinks were available for September 30.
Ordering was pretty simple. We decided to order one slice of each!
I couldn’t wait to dig in but first I had to take a photo with this delicious- looking pizza!
Here’s a review of each slice from the new F & F Pizzeria.
Regular Slice: $4
When visiting a pizzeria for the first time, getting a regular slice is a must. This establishes the pizza baseline for the shop!
The slice was very thin with a bit of crunch and it had no floppiness whatsoever. Besides the delicious crust, the most noticeable ingredient on the pizza was the excellent sauce. The cheese was very good and added a bit of flavor to balance the slice out.
The only minor issue with the slice were a few well done spots. I’d attribute this to it being F & F’s first day. I’d only expect the pizza to get even better over time.
Tomato Slice: $3.75
Tomato slices aren’t for everyone. I love a good tomato slice since my favorite parts of pizza are the crust and sauce.
The tomato slice at F & F didn’t disappoint. It was the same great crust although it was a little floppy at the front. (We ate this slice second and it was barely warm by the time we tried it).
Regardless, this was a great slice. The sauce was even more noticeable, maybe even a drop sweet. If you get this slice, I recommend adding a bit of parm from the shaker by the counter. It will add a bit of saltiness which we felt made the slice even better.
Sicilian Slice: $6
I only had one complaint about the Sicilian slice, the price. At $6, this is a very expensive slice of pizza!
When I picked up the slice, it felt heavy but when we bit in, there was an airy lightness to this incredible piece of pizza.
Here’s a closer look at the middle of the crust.
The sourdough crust is definitely the star here. We all loved how the slice was squishy when you bit in while also being crunchy.
Otherwise, much like the other slices, we loved how saucy this slice was. Kim and I found that the cheese wasn’t so noticeable but we did add a drop of parm for a little more flavor.
Final Thoughts:
We’re looking forward to heading back to F & F Pizzeria very soon. The slices were all delicious so I’m glad that we tried all three which were available. (Since visiting, I saw that a pepperoni slice is now available.)
I’m not usually a big Sicilian fan but the amazing version offered at F & F was our unanimous favorite slice. Again, the only issue is that it is pricey.
F & F Pizzeria is a great new addition to the Brooklyn pizza scene.
I’d say go there now, you won’t be disappointed!
F & F Pizzeria is located at 459 Court Street in Brooklyn, New York.
Related Posts:
- Patsy Grimaldi Returns- Julianna’s – Brooklyn, NY
- Food Review: Pizza Pot Pie- Chicago
- Margots- An Awesome Pizzeria Within A Pizzeria
- An Awesome Experience At Slice Out Hunger- NYC 2013
- Certified Pizza Awesomeness: Slice Out Hunger 2014
- Oktoberfest, Route 66 & Pizza: Oklahoma Day 2
- Emmy Squared- Pizza Perfection in Brooklyn, NY
- Impressive Airport Pizza by Wolfgang Puck at CUN
- A Visit to the Legendary Santarpio’s in East Boston
- Love Pizza & Trains? Dine At The Wagon in Costa Rica
- We Completed The 5 Boro Pizza Challenge!
- An Awesome Night of Pizza in NYC at Slice Out Hunger
- A Visit to the New Aita Pizzeria in Brooklyn, NY
- A Visit to the New & Highly Anticipated Sorbillo Pizzeria in NYC
- A Visit To The Oldest Pizzeria In The US: Papa’s Tomato Pies
- Review: Pizza Pop- Up, Brooklyn, NY with Anthony Falco, World Pizza Consultant
- I Finally Tried Una Pizza Napoletana And It Was Amazing!
- Paulie Gee’s Slice Shop- A Great Addition To The Brooklyn Pizza Scene
- Our Experience at the 1st Annual New York Pizza Festival
- Our Epic National Pizza Day Adventure In Williamsburg, Brooklyn
- Food Review: St. Louis-Style Pizza at Imo’s Pizza
- Is New York City’s Di Fara Pizza Destination Worthy?
- A Visit To The Famed Pequod’s Pizza During A Layover In Chicago
- Benny Tudino’s, Home Of The Largest Slice Of Pizza I’ve Ever Had!
Michael, This was at around 1:00 on Saturday afternoon, and they were doing a land office business — the line was even longer when I left. I’m sure the pizza would have been a lot better had I gotten a pie fresh out of the oven, but they had this rack set up below and just to the right of the ovens with about 20 pies hanging out waiting to be put in the little display up front, and then into the oven for reheating. The thing about it that I found so inscrutable was that they would have been able to serve fresh pizzas out of the oven at least at the same speed and provided a much better product that would have produced happier customers more likely to return after the initial hype wears off. In the slice world, serving fresh pies (i.e., DiFara, Prince Street, etc.) is what separates the artisans from the schlockmeisters. These guys should know better.
Mak- Interesting… This was nothing like our experience. There weren’t any racks to store pies on. We waited at most, 5 minutes for our slices. This was due to the Sicilian coming out of the oven and needing to rest.
Sounds like the hype is bringing the crowds. On opening day people were coming in but it wasn’t anything that I’d call a crowd.
I was there yesterday and was disappointed. I got one square “Sicilian” and one regular slice.
Instead of giving out slices from the hot pies coming out of the oven, they took those pies and put them on a rack to cool, and reheat and serve customers cold reheated slices from those pies. This is unfortunately standard operating procedure at some places that place speed above quality (e.g., Paulie G Slice Shop, Upside, etc.) but I think unacceptable for a place that purports to be concentrating on quality. It was particularly confounding because this compromise didn’t help a bit with their workflow, with people waiting 20-30 minutes after placing their orders (after waiting 30 or so minutes in line).
I thought it was an ok slice, but it had that characteristic reheated/oxidized texture that I don’t like at all. Neither sauce nor cheese was remotely special (they were using a bog standard Grande 50%/50% whole/part-skim blend). The Sicilian slice was a bit gummy in spots and hadn’t been completely cooked through, though the cheese was browned from being heated twice (and since Sicilian crusts are often par-baked to begin with, this was probably its third time in the oven).
I think that after people wait an hour for a slice they sort of feel the need to pat themselves on the back to convince themselves it was all worth it, but I didn’t hear anybody around me express much enthusiasm for the pizza they had spent a chunk of the afternoon waiting for. I doubt I’ll return.
Mak- Those parts were well done and tasted that way. I know the spotting you’re referring to.
Well done spots are not a defect, but a sign of a properly cooked pizza.